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Maaike Steins is hostess and sommelier at restaurant Rozemarijn. The restaurant is run by talented top chef Jeroen Raes and his partner, Maaike Steins. As a hostess and sommelier, Maaike offers the guest a variety of wine tastes: classical, modern, and undiscovered. The wine list at restaurant Rozemarijn is international, mixing their Dutch roots with influences from all over the world. We asked Maaike some questions to get to know her better, about her favourite wines and what it takes to become a good sommelier.
Maaike, there are many different ways to become a sommelier, what type of educational path did you take?
None. I am a self-taught sommelier, I became one through lots of tasting experience.
What characterizes a good sommelier?
A good sommelier has a lot of knowledge of wine and country and can combine this well with the proposed menu. In addition, I think it’s very important to listen carefully to the guest's wishes, but also to recommend the hidden gems on the wine list.
What are your personal rules for food and wine pairing?
There are no rules. You should mainly drink what you like.
I think it’s very important to listen carefully to the guest's wishes, but also to recommend the hidden gems on the wine list.
What are some of the most special wines you have and how are they different from others?
For example the Johannes Zillinger, Numen, Fumé Blanc from 2015. Zillinger's wines are completely organic, so without chemical additions. Healthy soil and terroir expression characterize his wines, and this Fumé Blanc interweaves fresh acids, minerality and an almost dreamy softness. Also the Sprecher von Berner Pinot Noir vom Pfaffer/Calendar from 2016. This is a Swiss Pinot Noir composed of the Pfaffen and Calendar vineyards, both of which have a pure and clear character. Aromas of blueberries and blackberries with a lot of depth. This beautifully elegant Pinot is a culmination of twelve months of aging in Bourgogne barriques. And it will only get better over the years.
What are the qualities to look for when purchasing wine?
We try to drink as many local wines as possible. For example, we drink Swiss wines in Switzerland and Spanish wines in Spain. In addition, we look at the vintage and the domain for the classic wines.
What is the best wine you have tasted and what made it so great?
A Vega Sicilia Unico from 2003.
What’s one thing in the area that your guests absolutely need to see or do?
I would recommend visitors to visit the vineyards of the Apostle Farm and then take a nice walk in the beautiful Heuvelland nature area.
Thank you, Maaike.
Book your table at restaurant Rozemarijn
Experience the fabulous Dutch cuisine at restaurant Rozemarijn by top chef Jeroen Raes and sommelier Maaike Steins in Maastricht, the Netherlands. You can make your lunch or dinner reservation through our website, for an exquisite culinary adventure.